~ Skirt in the Kitchen ~
Cover half of a whole chicken with cold water in a heavy pot or Dutch oven. Sliver 1 small yellow onion, dropping pieces of it into the water as you go, making them thinner than thin. Add salt, Worcestershire black pepper, and whole mustard seed. Cook to a boil, cover and simmer until chicken is thoroughly done. Remove the chicken when it has been cooked, let it cool on a platter before skinning and taking the meat from the bones. Pour already prepared chicken broth into the pot, not water– let it be richer– Removing the chicken will lower liquid level, so more liquid will need to be added of course…
In the meantime, chopping on a diagonal, add 2 or 3 celery stalks, 1 or 2 carrots depending on size, then add orzo, fresh Italian parsley, and red pepper flakes. Cook the carrots barely to a crunch, not cooking all the way through; drop in chicken that has been separated from the bone. Taste to add more salt and Worcestershire black pepper if needed.
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